Cupcakes means tender, moist little cakes with a light crumb and a buttery vanilla aroma. This cupcake recipe suits kids, party planners, and weeknight bakers, and the whole batch takes about 45 minutes from preheat to frosting.
Why Cupcakes Recipe Is Worth It
Cupcakes at home gives you flavor that beats any bakery line, a tender crumb, and control over ingredients. You pick the vanilla, adjust the sweetness, and whip fresh buttercream that tastes bright and clean. You also tailor the batch size and mix-ins so nothing goes to waste.
Homemade cupcakes cost less than store-bought and bake fast. You can frost while they cool and finish dessert before the main course hits the table. Cleanup stays simple when you line the tin and use one bowl for dry and one for wet.
Ingredients You Need
- All-purpose flour, 1 1/4 cups or 150 g
- Use a kitchen scale for accuracy. King Arthur and Gold Medal both measure reliably. For gluten-free cupcakes, use a 1-to-1 baking blend.
- Baking powder, 1 1/4 teaspoons
- Baking soda, 1/4 teaspoon
- Fine sea salt, 1/4 teaspoon
- Unsalted butter, 1/2 cup or 113 g, room temperature
- European-style butter gives a richer taste. Vegan butter works if you need a dairy-free option.
- Granulated sugar, 3/4 cup or 150 g
- Large eggs, 2, room temperature
- Pure vanilla extract, 2 teaspoons
- Vanilla bean paste adds extra flavor. Almond extract, 1/4 teaspoon, gives a bakery-style twist.
- Buttermilk, 1/2 cup or 120 ml, room temperature
- Shortcut: whole milk plus 1 1/2 teaspoons white vinegar, rest for 5 minutes. You can also thin Greek yogurt with a splash of milk.
- Optional moisture boost: neutral oil, 2 tablespoons
- Classic vanilla buttercream
- Unsalted butter, 1/2 cup or 113 g, room temperature
- Powdered sugar, 1 3/4 to 2 cups or 200 to 240 g
- Vanilla extract, 1 teaspoon
- Pinch of salt
- Heavy cream or milk, 1 to 2 tablespoons
- Pantry shortcut: canned frosting works in a pinch. Add a pinch of salt and a splash of vanilla to brighten the flavor.
Equipment
- 12-cup muffin pan and cupcake liners
- Mixing bowls, measuring cups or a scale, and spoons
- Hand mixer or stand mixer, and a rubber spatula
- Ice cream scoop or 1/4 cup measure for even portions
- Wire rack, piping bag and tip or a zip-top bag
Quick Tips & substitutions
- Bring butter, eggs, and buttermilk to room temperature so the batter blends smooth.
- Preheat to 350°F and bake on the middle rack for even rise.
- Whisk dry ingredients well to distribute leaveners; this prevents tunneling.
- Cream butter and sugar until light and fluffy; this traps air for a soft crumb.
- Mix on low once you add flour and liquid, and stop as soon as the streaks disappear.
- Fill liners two-thirds full to avoid overflow and flat tops.
- Check doneness at 18 minutes; a toothpick should come out clean or with a few moist crumbs.
- No buttermilk on hand? Use milk plus vinegar or thin Greek yogurt with milk.
- Dairy-free swap: plant milk and vegan butter. Gluten-free swap: 1-to-1 baking flour and add 1 tablespoon extra milk.
- Make chocolate cupcakes by replacing 1/4 cup flour with cocoa powder and adding 1 tablespoon extra milk.
- High altitude tweak, about 5000 feet: reduce baking powder by 1/4 teaspoon and add 1 tablespoon milk.
- No piping tips? Snip the corner of a zip-top bag or swipe frosting with an offset spatula.
- Tired arms from mixing? Call it an upper-body workout and keep whisking.
How to Make Cupcakes
Preheat and prep, 10 minutes
- Heat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Whisk flour, baking powder, baking soda, and salt in a bowl. Set it aside.
Cream the butter and sugar, 2 to 3 minutes
- Beat room temperature butter and sugar on medium speed until pale and fluffy.
- Add eggs one at a time and beat until smooth after each addition. Mix in vanilla.
Finish the batter, 1 to 2 minutes
- Add one-third of the dry mix, then half the buttermilk, and repeat, ending with dry.
- Mix on low just until combined and no flour streaks remain. Scrape the bowl and fold in any final bits.
Fill and bake, 18 to 22 minutes
- Portion batter into liners, about two-thirds full. An ice cream scoop keeps things even.
- Bake on the middle rack until the tops spring back and a toothpick tests clean.
Cool and frost, 20 minutes
- Cool cupcakes in the pan for 5 minutes, then move them to a wire rack.
- Make buttercream: beat butter until smooth, add powdered sugar gradually, then salt, vanilla, and just enough cream to reach a fluffy spreadable texture. Whip for 2 minutes and frost once cupcakes feel cool.
Variations
- Vanilla bean cupcakes: add 1 teaspoon vanilla bean paste and cut extract to 1 teaspoon.
- Chocolate cupcakes: swap 1/4 cup flour for cocoa powder and add 1 tablespoon extra milk.
- Lemon cupcakes: add 1 tablespoon lemon zest and 2 tablespoons lemon juice; reduce buttermilk by 2 tablespoons.
- Funfetti cupcakes: fold in 1/3 cup rainbow sprinkles at the end.
- Mocha cupcakes: add 1 tablespoon instant espresso to the batter and the frosting.
- Small batch: halve the recipe for 6 cupcakes. Mini cupcakes: bake 10 to 12 minutes.
Ways to Serve
- Swirl vanilla buttercream high and top with sprinkles for a classic party cupcake.
- Pipe chocolate buttercream and shave a little dark chocolate on top.
- Fill the center with jam or lemon curd and cap with a small frosting rosette.
- Add a thin layer of ganache and finish with flaky salt for a grown-up twist.
- Pair with coffee, cold milk, or a glass of bubbly for special occasions.
Storage
Let cupcakes cool completely before frosting if you plan to store them. Keep frosted cupcakes in an airtight container at room temperature for up to 2 days, unless you use cream cheese frosting, then chill and bring to room temp before serving. Refrigerate for up to 5 days and box them so they do not absorb fridge odors. Freeze unfrosted cupcakes for up to 3 months, wrap tight, then thaw at room temperature and frost fresh.
How to Make Cupcakes
A simple, classic vanilla cupcake recipe that yields soft, fluffy cupcakes perfect for frosting and decorating.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Add the dry ingredients to the wet ingredients in two additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 16–18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating on low at first, then increasing the speed until smooth and fluffy.
- Mix in the vanilla extract, then add 1–2 tablespoons of milk or cream, a little at a time, until you reach a smooth, spreadable consistency.
- Once the cupcakes are completely cool, frost them with the buttercream using a knife or piping bag and decorate as desired.
Notes
Nutrition Information
Approximate per 1 frosted cupcake (1 of 12): 260 calories; fat 13 g; saturated fat 8 g; carbohydrates 34 g; fiber 0 g; sugars 24 g; protein 3 g; sodium 140 mg. Values will vary based on specific ingredients, frosting amount, and portion size.
Approximate per 1 frosted cupcake (1 of 12): 260 calories; fat 13 g; saturated fat 8 g; carbohydrates 34 g; fiber 0 g; sugars 24 g; protein 3 g; sodium 140 mg. Values will vary based on specific ingredients, frosting amount, and portion size.